Garlic should be grated. A garlic press is a waste of money, materials, and resources.A grater can be used on many things.Garlic should be kept frozen. There is no degradation in quality. There is no benefit of using “knife skills” to prepare garlic. Grating it is all you will ever need.Keep garlic frozen in your freezer, peeled or whole, and grate the frozen garlic when needed. This saves garlic from going bad and it lasts forever.This needs to be told to everyone.Freeze your garlic. Grate your garlic. No more, no less, this is all you need.
>>21111081smashing/crushing the cells releases the chemicals differently than slicing/grating (much stronger and pungent, but also more easily burnt away)you can do this on a cutting board with the broad side of your knife, but half the juice is going into the cuttingboard, same with mortar and pestle though less so, especially if you smashing other things with it afterpress has it's place, especially for the home cook that can take time
>>21111092your saying if i crush it it changes the chemical compounds vs if i slice itBULL SHIT
>>21111095if you use a meat tenderiser to crush it it turns into diamonds
>>21111092I agree and disagree. I think if you left the grated garlic to “mature” after grating you’d get the same results, especially if you add salt.
>>21111095yes, this is how cells work
>>21111104>maturecrushed garlic will get stronger over time as well and faster than sliced, same digestive mechanism
>>21111092If you use something heavy like a Chinese cleaver, especially the ones where the handle is metal too, one piece, you can crush the garlic using the side of the blade after you chop it up.
>>21111108Cells are bad. My uncle lives in one after what he did to those kids
>>21111081Do whatever you want, autism boy. I'm not freezing my garlic or zesting my frozen cloves.
>>21111081Remember to slice it razor-thin so it melts when it touches warm oil.
>>21111207
>>21111213the heat of the rice cooks the egg
>>21111081the force of the impact heats the soup
>>21111081I just purchased a microplane and now prefer it to all my other graters, my eyes feel opened. Luv me press, but using the microplane on garlic sounds just as good actually. Maybe it will make my press obsolete too. I’ll have to try freezing my fresh garlic too, using it from frozen probably doesn’t make a difference when you throw it in a dish. Thanks OP
>>21111092>half the juice is going into the cuttingboardPinch of salt under the garlic clove absorbs the juice.
ill just use minced garlic from the jar
I love garlic so much I went to the Gilroy Garlic Festival a couple times in the 00's when I was out west, you should see if there is one in your state and try the garlic ice cream
recently bought one of these, no regrets
>>21111081Oh. You're stupid. Cool. None of this is true. Please learn to cook and don't offer advice until then
>>21111081I don't grate garlic because I hate when it slips and i hurt my fingers. Fuck you
>>21111213He used a 3k dollar clay pot, and he used to heat it so precisely the egg would cook with just a little bit of rice.It was a very good system
>>21111207>>21111213Threadly reminder that this is actually total bullshit that Scorsese made up and has admitted as such. Garlic will never dissolve in oil like that no matter how thin you slice it, but what will happen is every tiny slice gets exposed to air so by the time you're done cutting the clove it's all oxidized and tastes like shit. It is unironically by far the worst way to prepare garlic.
>>21111092>this makes sense in my head
>>21111095Yeah. He uses a microplane with such a fine edge that it slices through atoms
>>21111213>put paper thin garlic into hot oil>it instantly turned into garlic chips
>>21111111
>>21112541Use a mortal & pestle or a molcajete
>>21112560>actually total bullshit that Scorsese made up and has admitted as suchimagine being so retarded you actually questioned Scorsese about this
